popartpoptarts

fun to say.

fun to eat.

When Giovanna suggested that we do a co-post (have you tried that ragu sauce yet?), recreating a favorite food from our childhood, Brown Sugar Cinnamon Pop Tarts® came to mind immediately. Few childhood treats pack more mouth-watering nostalgia than these flaky, spicy, sweet pastries. And the idea of homemade pop tarts, yes, that sounded perfect. For Giovanna, apple pie came to mind. She wrote:

I love the American apple pie I think it is so delicious ( I used to love also the McDonald’s one) and I remembered how my mom used to prepare it when I was little ….

Okay, I admit, those McDonald’s pies are pretty good. But I can’t wait to see Giovanna’s homemade version.

I consulted several sources to create this recipe – Deb of Smitten Kitchen’s version, the original (with an ingredient list to remind me that ignorance is bliss), and this version from Jonathan Melendez of The Candid Appetite, (presented in a pictorial extravaganza that makes me feel like a complete slouch).

What I ended up with was a lovely, pliable, flaky, whole grain pastry dough that I’ll turn to repeatedly for future dishes.

I believe the keys are a higher butter to flour ratio than typical pastry and the use of egg and cream instead of water to bind the dough. But, I must tell you there is a downside.

These ‘toaster’ pastries may be too flaky and delicate for a classic toaster. I fear that many tasty layers would pile into the bottom of your toaster instead of melting on your tongue. ‘Toaster-Oven Pastries’ perhaps? It just doesn’t have the same ring.

Note: I recommend that you bake these when you plan to eat them. Freeze the rest, then thaw them in the refrigerator before baking.

Print Recipe

popartpoptarts

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One of my favorite childhood treats – Brown Sugar Cinnamon Pop Tarts. Homemade and all grown up.

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Breakfast

Servings: 8 pastries

Author: Marissa Stevens

Ingredients

For the Pastry:

• 2 cups white whole wheat flour plus extra for sprinkling
• 1 tablespoon natural cane sugar
• 1 teaspoon fine sea salt
• 1 cup unsalted butter cut into large chunks, 2 1/4 pound sticks
• 1 large egg
• 3 tablespoons cream

For the Filling:

• 1/3 cup brown sugar
• 1 tablespoons flour
• 1 1/2 teaspoons cinnamon

For the Egg Wash:

• 1 egg lightly beaten

Instructions

For the pastry:

• Sift flour, sugar, and salt into a medium bowl.
• Using a pastry cutter or two butter knives, cut in butter until butter is about the size of Lima beans (peas are too small!)
• In a small bowl, whisk egg and cream together. Slowly add to flour and butter mixture, using a fork to combine.
• Turn dough out on to a work surface and knead gently just until it comes together. Cut dough in two equal pieces and shape each into a rectangle. Wrap in plastic and refrigerate for at least 1/2 hour and up to 2 days.

To make the filling:

• Whisk the sugar, flour, and cinnamon together in a small bowl. Set aside.

When you’re ready to assemble:

• Line a baking sheet with parchment paper. Set aside.
• Remove pastry dough from the fridge and place on a lightly floured surface. (If it’s very cold, let it warm just until workable.) Roll out one half of dough into a 12-inch x 8-inch rectangle, 1/8″ thick. Trim edges with a pasta or pizza cutting wheel. Cut rectangle in half lengthwise and into quarters crosswise to make 8 equal pieces – 3-inches by 4-inches each. Transfer rectangles to prepared baking sheet.
• Repeat rolling and cutting second half of dough.
• Brush pastry on baking sheet all over with beaten egg. Scoop 1 heaping tablespoon of filling in the center of 8 dough rectangles, leaving 1/4 inch of bare dough around the edge. Place a second sheet of dough over each rectangle.
• Use your fingers to press and seal dough edges. Then press the tines of a fork all around the edges to seal completely.
• Prick the top of each pastry several times with a fork or toothpick.
• Place pastries on the baking sheet in to the refrigerator while you preheat oven to 350 degrees Fahrenheit. (no need to cover them)
• When oven is hot and pastries are cold, transfer baking sheet to oven and bake for 25 to 35 minutes, until flaky and light golden brown. Serve warm.

Tried this recipe?I’d love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.